Main ingredients 🥩
pork bellysoybean sproutssoy saucevinegarsugar or steviagarlicmustarddried anchovy sauce
Okjubu's Super Simple Meat and Vegetable Steamed Dish
A savory dish featuring tender pork belly steamed over crisp soybean sprouts, served with a special homemade meat sauce for dipping.
🙋 Recommended for
- ⭐ Those who want to enjoy meat and vegetables together in a light, non-greasy, and refreshing way
- ⭐ People curious about the magic sauce recipe that gives restaurant-style grilled meat its tangy, savory kick
Ingredients needed 🛒2 servings
- pork belly 300g
- soybean sprouts 1 bag
- soy sauce 3 tablespoons
- vinegar 2 tablespoons
- sugar (or stevia) 1.5 tablespoons
- water 2 tablespoons
- minced garlic 0.5 tablespoon
- mustard to taste
- dried anchovy sauce 0.5 tablespoon
Recipe 🍳
- Rinse the soybean sprouts thoroughly under running water and drain well.
- Lay a generous layer of the rinsed soybean sprouts at the bottom of the steamer or pot.
- Place the pork belly slices on top of the sprouts in overlapping layers, arranging them neatly and generously.
- Cover the pot with its lid and steam over medium heat until steam rises steadily.
- While the meat is cooking, mix in a bowl: soy sauce, vinegar, sugar (or stevia), water, minced garlic 0.5 tablespoon, mustard to taste, and dried anchovy sauce 0.5 tablespoon to make the sauce.
- Once the pork is fully cooked and no longer pink, remove the lid and serve by scooping up both the crisp soybean sprouts and pork together, then dipping them generously into the prepared special meat sauce.
- Line the bottom of the steamer or pot with washed soybean sprouts.
- Evenly arrange the pork belly slices on top of the sprouts.
- Close the lid and steam over medium heat until the meat is fully cooked.
- Dip the pork and sprouts into a sauce made from soy sauce, vinegar, sugar, garlic, mustard, and anchovy sauce.
Cooking tips 💡
- Using stevia instead of sugar reduces calorie intake, making this dish ideal for a diet-friendly meal.
- Adding a small amount of dried anchovy sauce to the sauce brings out a deep umami flavor—this is the secret trick for richer taste.
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